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HCM180

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Chocolate and Confections

Business Social Sciences Div CLC - College of Lake County

Subject

HCM

Course Number

180

Course Title

Chocolate and Confections

Course Description

This course introduces students to the world of the chocolatier and confectionery work. Students will learn the basics of chocolate and other ingredients, the history of chocolate, tools of the trade, chocolate composition, simple and advanced methods and techniques. Candy making and confectionery work will be discussed and produced including nougat, jellies, brittles and toffee. Sugar work, pastry and confectionery skills will also be emphasized.

Minimum Credit Hours

3

Maximum Credit Hours

3

Total Completions Allowed for Credit

1

Number Of Credits

3

PCS Code

1.2

Requirements

Prerequisite: HCM 170 (C or better)

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